Aug. 6, 2013

Written by

Hannah Messinger

nothingbutdelicious.blogspot.com

The tomato has always held a special place in my heart. As far as I can recall, my mother gave me a tomato sandwich on white bread with salt and mayonnaise each day for lunch in the late summer. If she gave me anything else, it was far less delicious and I didnít commit it to memory.

In Nashville, tomatoes are practically an icon ó boasting a level of fame and fandom on par with the twangiest of country music stars. For 10 years now, the tomato has inspired its own festival, complete with tomato-themed murals, music, jewelry, art and recipe contests. ďThe tomato is a uniter, not a divider,Ē the festivalís slogan says.

It was about the time of the Tomato Art Fest last year that the tomato became a uniter in a very real way for me. I had been in love with a certain someone for the better part of the summer, and on an unseasonably cool Sunday morning in August, he came over for brunch. I made food that I knew would be the ticket to my heart, crossing my fingers that he shared similar tastes: tomato pie, spinach wilted in butter, poached eggs and Porter Road Butcher bacon.

I set my army blanket and plates out on the porch and we sat down, both nervously sipping on black coffee. The eggs oozed their golden yolks and the bacon snapped with a perfect crunch, but it was the tomato pie that broke our silence. ďIím pretty obsessed with you,Ē he said after one bite.

Blinded by and high on love, I donít remember the exact details of that pie. One year later I decided to make another, and although Iím still blinded by and high on love, this time I wrote down the recipe.

Obsession Pie (Tomato Tart Tatin)

Makes 8 servings

This is one of my more advanced recipes. When placing the dough over the tomatoes, try to not only fold it over, but really tuck it in. If you feel you have both the gumption and finesse, I highly recommend draining the pan a second time, halfway through cooking.

1. Preheat oven to 425. Coat the bottom of a 10-inch cast-iron skillet with grapeseed oil over low heat on stove. Slice tomatoes in half, season with salt and lemon pepper and place them cut side up. Cover tightly with foil and bake for 15 minutes or until very juicy.

2. Remove pan and lower heat to 400. Being very careful not to burn yourself, drain juices. Squish tomatoes toward the center and sprinkle with lemon thyme and mozzarella.

3. Roll dough until it is 1⁄8-inch thick, about 11-12 inches in diameter. Spread with mustard and lay it across the tomatoes, with the mustard facing down.* Tuck the excess dough over the edges with a knife. Brush with cream or egg white if desired. Place in the bottom third of the the oven.

*This can be pretty tricky. The best way to do it is to fold the dough into thirds, spread mustard on one side, place that side down, then spread the other two sides as you unfold it over the tomatoes.

Adapted from Eric Lanlard

Hannah Messinger comes from a very food-centric family that has owned and run The Mt. Vernon Restaurant in Chattanooga since the 1950s. She works in Nashville as a food writer, stylist and photographer. You can see more of her work at http://nothingbutdelicious.blogspot.com.